LHCb Particle Identification Upgrade: Technical Design Report

The LHCb upgrade will take place in the second long shutdown of the LHC, currently scheduled to begin in 2018. The upgrade will enable the experiment to run at luminosities of 2 x 10^33 cm^-2 s^-1 and will read out data at a rate of 40MHz into a exible software-based trigger. All sub-detectors of LHCb will be re-designed to comply with these new operating conditions. This Technical Design Report presents the upgrade plans of the Ring Imaging Cherenkov (RICH) system, the calorimeter system and the muon system, which together provide the particle identication capabilities of the experiment

Volatiles and acceptability of liqueurs from kumquat and grapefruit

The aim of this work was to produce liqueurs from "minor" citrus fruits, such as kumquat and grapefruit, characterize their volatile fraction and evaluate their acceptability by a consumer test. A limoncello sample (LP) was produced under the same conditions and used for comparison. All the new liqueurs were found to be richer in limonene and poorer in oxygenated compounds than the LP. The volatile fraction was mostly represented (85%) by limonene in grapefruit liqueur. Liqueur from kumquat peel (KP) was the richest in volatile compounds, whereas the one from kumquat whole fruit (KWF) was the poorest. This latter also had the particular feature to be the richest in sesquiterpene alcohols. Octanal and decanal, and two acetals deriving from these aldehydes (1,1-diethoxyoctane and 1,1-diethoxydecane) were most prevalent in KP and LP. The consumer test showed that all liqueurs were judged to be acceptable. Nevertheless, limoncello remained the most preferred, while the KWF liqueur obtained the best flavour score in the group of minor citrus fruits

Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk

-moisture mozzarella is a pasta filata cheese manufactured from cow or buffalo milk that has spread all over the world. Its manufacturing from the milk of small ruminants (goat and sheep) has been recently proposed to innovate this ailing sector. Previously, a protocol was reported for making goat mozzarella from unpasteurized milk but, according to legislation, the microbiological safety of raw milk fresh cheeses is not guaranteed. In the present research, two new protocols were tested for producing mozzarella from pasteurized milk prepared by two different low-temperature long-time treatments (67 °C or 63 °C × 30 min). The obtained cheeses were subjected to physical–chemical and microbiological analyses and to consumer testing. The results showed that the heat treatments caused longer coagulation times than those reported in the literature, despite pre-acidification (at pH 5.93 or 6.35) having been performed to counterbalance the expected worsening of the coagulation aptitude. The obtained products showed differences in the chemical composition, texture, proteolysis, and lipolysis. Both pasteurization and pre-acidification played a role in determining these variations. Consumer testing indicated that mozzarella obtained from milk heated at the lower temperature and coagulated at a higher pH reached a good level of appreciation (62

Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties

Every year, the winemaking process generates large quantities of waste and by-products, the management of which is critical due to the large production in a limited period. Grape pomace is a source of bioactive compounds with antioxidant, anti-inflammatory, cardioprotective and antimicrobial properties. Its chemical composition makes it potentially suitable for preparing high-value food products. The aim of this research was to study the effect of adding grape pomace powder with different particle size fractions (600–425, 425–300, 300–212 and 212–150 m) to the chemical, technological and sensorial characteristics of muffins. The addition of 15% of grape pomace powder, regardless of particle size, led to muffins rich in antioxidant compounds and total dietary fiber (>3/100 g), which could be labelled with the “source of fiber” nutritional claim according to the EC Regulation 1924/2006. As particle size decreased, total anthocyanins, total phenol content and antioxidant activity (evaluated by ABTS and DPPH assays) increased, while muffin hardness and lightness were negatively influenced. The latter observation was confirmed by the sensory evaluation, which also showed that a smaller particle size led to the presence of irregular crumb pores

Comparative study of total phenolic content and antioxidant properties of Quercus fruit: flour and oil.

Aim:The currentstudywas undertaken to determinethe total phenolic and flavonoid contents and toassessthe antioxidant activity of two different extracts (flour and oil) of two Algerian Quercus species, Quercus ilexL. and Quercus suberL. Methods and Material:The oil extraction of the two species was achieved using the Soxhlet method. The obtained extracts were estimated for the chemical and physical constants (acidity, peroxide value, iodine value,and ultraviolet absorption indices). Total phenolic content was measuredby spectrophotometryaccording to the Folin-Ciocalteu procedure and calculated as gallic acid equivalents (GAE). The studied extracts were alsosubmitted to an estimation of their flavonoid contents too,using aluminum chloride methods. Antioxidant ability was assessed by means oftwo distinctmethods (DPPH• and ABTS•+).Results:The obtained results revealed that antioxidant properties, total phenolic,and total flavonoid contents differed significantly among selected species and extracts. The flour samples possessed the highest level of totalphenolic contents (1101–1464 mg GAE/kg dry weight) and exhibited the highest antioxidant capacities with average values of 52.62–40.78 μmol TE g−1dry weight and 36.19–44.50 μmol TE g−1dry weight for DPPH and ABTS assays, respectively. Acorn oil extractsshowed also remarkable antioxidant activity, up to 2.69 and 3.23 μmol TE g−1oil (DPPH and ABTS test, respectively), even though the total phenolic contents were low (195.64–322.06 mg GAE /kg of oil). Total phenolic amounts were positively correlated withtheantioxidant properties of Quercus flour and oil.Conclusions:Ourstudy provides basic information on the presence of bioactive compounds and antioxidant capacity in acorn fruits, in order to consider their extracts as functional food ingredients and potential source of natural antioxidants

Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content

Low-fat beef burgers with high beta-glucan content was obtained using a gel made from an oat-hull-based ingredient as fat replacer. Two levels of fat substitution were considered: 50% (T1) and 100% (T2). The nutritional composition, cooking yield, textural properties, color characteristics and consumer preference were evaluated, in comparison with a burger without fat replacer (CTRL). After cooking, T2 burger showed a significant increase in the cooking yield and a very low lipid content (3.48 g 100 g-1) as well as a level of beta-glucans per single portion (2.96 g 100 g-1) near the recommended daily intake. In T1 burger, the decrease of lipid content was mitigated during the cooking process, because the beta-glucans added had a fat-retaining effect. Compared to CTRL, replacing fat led to a softer texture of cooked burgers evaluated by Texture Profile Analysis. The differences in color, significant in raw burgers, were smoothed with cooking. The consumer evaluation, carried out according to the duo-trio test, highlighted significant differences between CTRL and T2 burgers in terms of odor, taste, color and texture. The consumers expressed a higher preference for the T2 burger, probably due to its softer texture and greater juiciness

Front-face fluorescence spectroscopy and chemometrics for quality control of cold-pressed rapeseed oil during storage

The aim of this study was to test the usability of fluorescence spectroscopy to evaluate the stability of cold-pressed rapeseed oil during storage. Freshly-pressed rapeseed oil was stored in colorless and green glass bottles exposed to light, and in darkness for a period of 6 months. The quality deterioration of oils was evaluated on the basis of several chemical parameters (peroxide value, acid value, K232 and K270, polar compounds, tocopherols, carotenoids, pheophytins, oxygen concentration) and fluorescence. Parallel factor analysis (PARAFAC) of oil excitation-emission matrices revealed the presence of four fluorophores that showed different evolution throughout the storage period. The fluorescence study provided direct information about tocopherol and pheophytin degradation and revealed formation of a new fluorescent product. Principal component analysis (PCA) performed on analytical and fluorescence data showed that oxidation was more advanced in samples exposed to light due to the photo-induced processes; only a very minor effect of the bottle color was observed. Multiple linear regression (MLR) and partial least squares regression (PLSR) on the PARAFAC scores revealed a quantitative relationship between fluorescence and some of the chemical parameters.Funding Agency Ministry of Science and Higher Education, Poland NN312428239 Poznan University of Economics and Businessinfo:eu-repo/semantics/publishedVersio

Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives

Undesired volatile organic compounds (VOCs) can negatively affect the flavor of fresh food products; especially those characterized by a mild and delicate aroma. Finding connections between chemical and sensory analyses is a useful way to better understand the arising of off-flavors. A study was conducted on stracciatella; a traditional Italian cream cheese that is emerging on international markets. Samples were prepared by adding two different preservatives (alone or combined): sorbic acid and an olive leaf extract. Their influence on flavor preservation during refrigerated storage was investigated by chemical, microbiological and sensory analyses. A strong change of the VOC profile was ascertained after 8 days in the control cheese and in the sample added with leaf extract alone. The samples containing sorbic acid, alone or in combination with leaf extract, gave the best chemical and sensory results, demonstrating a significant shelf-life extension. In particular, these samples had lower concentrations of undesired metabolites, such as organic acids and volatiles responsible for off-flavor, and received better scores for odor and taste. Ex and Ex-So samples had significantly higher antioxidant activity than Ctr and So throughout the entire storage period, and the color parameter shows no differences among samples taken on the same day. The use of the olive leaf extract, at the concentration tested, seemed to be interesting only in the presence of sorbic acid due to possible synergic effect that mainly acted against Enterobacteriaceae

Effect of salt reduction on quality and acceptability of durum wheat bread

In the Mediterranean area, being pedoclimatic conditions more favorable to durum than common wheat cultivation, a bread-making tradition from durum wheat has been established. Durum wheat bread has a compact texture, with lower specific volume than common wheat bread. Due to health implications, several studies were carried out to reduce the content of NaCl in common wheat bread, however without considering durum wheat bread. The aim of this work was to assess the effect of salt reduction on quality and acceptability of durum wheat bread, with regard to specific volume, sensory features and aroma profile. Breads prepared with 5, 10, 15, 20 g/kg NaCl were submitted to consumer test. Control bread (20 g/kg salt) was the most appreciated, followed (greater than80% consumers) by bread with 10 g/kg salt, which showed a significantly (p < 0.05) higher specific volume, but lighter crust and weaker aroma (lower amounts of Maillard reaction products and fusel alcohols)